The 49ers host the Rams this Sunday for the final regular season game of the year. Next up…divisional playoffs! Go Niners!
Easy Grilled Buffalo Wings
1 1/2 cups hot sauce. I like Crystal or Frank’s.
1/2 cup buttermilk
Hot wing rub (recipe follows)
3 pounds chicken wings, drums & flats separated. Get them at R&R Meats. They’re already separated for you.
Vegetable oil, for oiling the grill
4 tablespoons unsalted butter (1/2 stick), melted
Blue cheese dressing, for serving (optional)
Celery sticks, for serving (optional)
Hot Wing Rub
1 T garlic powder
1 t cayenne
1/2 t ground mustard
3/4 t white pepper
3/4 t black pepper
1/2 t dried thyme
1/2 t dried oregano
1 T paprika
1 T kosher salt
1. Place 1 cup of the hot sauce, the buttermilk, and hot wing rub in a large resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air. Turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
2. Heat an outdoor grill to medium high. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Remove the wings from the marinade, letting any excess drip off, and discard the marinade. Place the wings on the grate in a single layer, crowded so they are touching. This will steam them a bit and keep them moist. Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 20 minutes total. Keep an eye on your wings. They’ll catch fire if you ignore them and that’s no bueno.
3. When the wings are almost ready, combine the remaining 1/2 cup hot sauce and the melted butter in a large stainless-steel bowl and set aside. Add the cooked wings to the bowl and toss to coat.
4. Put the sauced wings back on the grill and cook until crisp. Just a minute or two.
5. Serve with the dressing and celery sticks if you want.
Happy New Year and all the best to you and yours in ’24! Cheers!
Creamy Tri-Tip Tips with Egg Noodles
2 pounds trimmed tri-tip, sliced and cut into bite size pieces 1 yellow onion, chopped 2 (10.75 ounces) cans condensed cream of mushroom soup 1 cup milk 1/2 cup red wine 1 package onion soup mix 2 (16 ounce) packages egg noodles
Heat a large skillet over medium-high heat (or slow cooker). Sauté beef tips with onion in the hot skillet until beef is browned, about 5 minutes.
Stir cream of mushroom soup, milk, red wine, and onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender about 2 hours. Reduce heat to the lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
Bring a large pot of salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain, but don’t rinse. Ladle beef tips over egg noodles.
